Vegan Pasta Primavera

• 300 g Penne
• 2 tsp Fine sea salt
• 1 medium Courgette, firm
• 250 g Asparagus
• 250 g Cherry tomatoes, ripe
• 3 cloves Garlic
• 4 tbsp Extra virgin olive oil
• 150 g Green peas
• 1 medium Lemon, unwaxed if possible
• 20 g Fresh basil
• ½ tsp Black pepper

1. Bring a large pot of water to the boil and season with the fine sea salt. Add the penne and cook until al dente, following the packet timing. Before draining, reserve about 150 ml of the pasta water.
2. Meanwhile, slice the courgette into half-moons and trim the asparagus, then cut into bite-size lengths. Halve the cherry tomatoes and finely slice the garlic. Zest the lemon, then cut it in half for juicing.
3. Heat the extra virgin olive oil in a large frying pan over a medium-high heat. Add the asparagus and courgette with a pinch of black pepper and cook for 3 to 4 minutes until bright and crisp-tender. Stir in the garlic and cook for 30 to 60 seconds until fragrant.
4. Add the green peas and cherry tomatoes and cook for 2 minutes, just until the peas are hot and the tomatoes start to soften. Add the drained pasta, lemon zest and 2 to 3 tbsp lemon juice. Splash in a little reserved pasta water and toss until lightly glossy and coated.
5. Tear in most of the fresh basil and toss again, then taste and adjust with more lemon juice, black pepper, or a pinch of fine sea salt if needed. Serve straight away while the vegetables are still vibrant. Finish with the remaining basil over the top.

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